1/3cupgranulated or coarse sugar(for sprinkling on muffins before baking)

Instructions

In a large bowl, mix together butter and oil, until well blended. Add sugar, egg, egg white and the vanilla extract. Stir or whisk ingredients very well, until completely combined and smooth. Add buttermilk; stir until combined.

Whisk together flour, corn starch, baking powder and salt in a separate mixing bowl. Add the dry ingredients to the bowl with the wet ingredients. Fold or gently stir dry ingredients into batter, making sure NOT to overmix. About half way through folding dry ingredients into wet ingredients, stir in the chocolate chips. Once combined, cover the bowl and let the batter sit at room temperature for at least 15 minutes (this will help the muffins to rise higher).

While batter is "resting", preheat oven to 425 degrees. Line a standard sized muffin tin with paper cupcake liners and spray bottom of each paper liner with non-stick baking spray (I learned this trick from a friend whose husband was a baker). Once batter has "rested", divide batter evenly, and fill each paper liner with batter (about 3/4 full), distributing evenly between muffin cups.

Sprinkle the top of each muffin with coarse granulated sugar. Bake at 425 degrees for 8 minutes, then turn down oven to 350 degrees and cook for another 7-8 minutes (without removing muffins from oven). At the 7 minute mark, check muffins for doneness (they should be light golden brown and a toothpick inserted into middle should come out dry). When done, remove muffins from oven to a wire rack, and let muffins cool. Serve, and enjoy!

Recipe Notes

!No buttermilk? Use this as a substitute: Put 1½ tsp. white vinegar OR lemon juice into a measuring cup. Fill to 1/2 cup marking with milk. Stir. Let sit 5 minutes before using.!Want to make 6 JUMBO sized muffins? Follow exact recipe and use jumbo sized muffin tins - bake at 425° for 8 mins., reduce heat to 350°, then bake an additional 15 mins. before checking for doneness.